I love soup. There is something about a bowl of soup that is comforting, nourishing, and just aaauuuggghhh….Did I mention I love soup? And did I also mention it is almost 100 degrees today which means it’s about 115 with the heat index, oh yes and it feels like 100% humidity? Well it is but I’m making soup anyway. This is also one of my stretch your budget recipes. I made a broth the previous day from 2 saved chicken carcasses. I’ve really been focusing on saving the meat from the remainder of my chickens as I always get one more meal out of it. There is also something about using every part of the animal that’s given it’s life for us. I do not like to waste a single bit to honor that life as much as possible! I know it can be a difficult thing for some out there to handle raw meat. I understand! In a world where everything we buy can potentially come already prepared where we just open, pour into a pan, heat and serve, we can have very little connection to our food. So much so that we forget it doesn’t just come from the grocery store! This has been a reconnection process for me allowing me to take a moment to appreciate what my food truly began as and where it really comes from.
Ok, sorry about that! I will head off to the soup now. It was lovely…
- 2 quarts broth
- 1-2 cups shredded chicken (leftover from broth)
- 2 carrots chopped into rounds
- 1 leek sliced thin
- 1 cup basmati rice (optional) preferably soaked overnight
- 1 cup purple hull peas (if not using rice add 1 more cup)
- Fresh thyme & oregano (to taste)
- salt and pepper to taste
- Combine all ingredients into a 4 quart soup pot. Bring up to a boil and then turn down to simmer for 30-35 minutes or until rice is soft. Salt and Pepper to taste. Serve & Enjoy!